Let’s be honest: cupcakes have a way of charming their way into just about any occasion. But these aren’t your average cupcakes—they’re rich, fruity, and 100% plant-based. Vegan Blackberry and Chocolate Cupcakes bring together the decadence of deep chocolate and the bold tang of blackberries in one heavenly bite. They’re soft, fluffy, and topped with a luscious blackberry buttercream that’s as pretty as it is delicious.

The beauty of these cupcakes is their versatility. They can be dressed up for weddings or birthdays, or kept simple for afternoon tea. And despite being dairy-free and eggless, they don’t compromise an inch on flavor or texture. Whether you’re a seasoned vegan baker or just looking to dabble in plant-based sweets, this recipe is as friendly as it is fabulous.

From the rich cocoa-laced sponge to the vibrant frosting made with real blackberries, each component of this recipe brings something special. These cupcakes are indulgent yet light, sweet but not cloying, and ideal for sharing—or not sharing. Let’s be real: one bite in, and you might be tempted to keep them all for yourself.

Why You’ll Love These Vegan Blackberry and Chocolate Cupcakes

Irresistibly Moist Texture – The cupcakes come out incredibly soft and moist, thanks to vegan buttermilk and fresh blackberries in the batter.
Deep, Rich Chocolate Flavor – Unsweetened cocoa powder gives the sponge an intense chocolate taste without overwhelming sweetness.
Natural Blackberry Tang – Fresh or frozen blackberries provide a bright pop of flavor that contrasts beautifully with the chocolate.
Vegan and Allergy-Friendly – No dairy, no eggs, and easily adaptable for nut-free and gluten-free diets.
Gorgeous Presentation – The naturally pink-hued frosting adds elegance and makes these cupcakes look bakery-quality.
Frosting Made with Real Fruit – No artificial flavorings here—just blackberry puree for a fresh, fruity finish.
Perfect for Any Occasion – Dress them up for weddings or birthdays, or keep them rustic for brunch or casual snacks.
Simple, Accessible Ingredients – Most of what you need is probably already in your pantry.
Freezer Friendly – Bake ahead and store for quick desserts anytime.
Totally Kid-Approved – Sweet, fun, and perfect for small hands (and big appetites).

Preparation Time and Yield

Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling & Frosting Time: 40 minutes
Total Time: 1 hour 20 minutes
Yield: 12 cupcakes

Nutritional Information (Per Serving)

Calories: 290
Carbohydrates: 38g
Protein: 2g
Fat: 14g
Fiber: 3g
Sugar: 26g

Ingredients for Vegan Blackberry and Chocolate Cupcakes

For the Chocolate Cupcakes:

1 cup unsweetened almond milk (or any plant milk)
1 tablespoon apple cider vinegar
¾ cup organic cane sugar
⅓ cup neutral oil (such as canola or avocado)
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup fresh or frozen blackberries, chopped

For the Blackberry Buttercream:

½ cup vegan butter, softened
3 cups powdered sugar, sifted
¼ cup blackberry puree (from about ½ cup blackberries)
½ teaspoon vanilla extract
Pinch of salt

Step-by-Step Instructions for Vegan Blackberry and Chocolate Cupcakes

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease them if you’re skipping the liners.

Step 2: Make Vegan Buttermilk

In a small bowl or measuring cup, combine the almond milk with the apple cider vinegar. Stir it gently and let it sit for 5–10 minutes to curdle. This creates a tangy, dairy-free buttermilk that reacts with baking soda for a fluffy rise.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the sugar, oil, vanilla extract, and your vegan buttermilk mixture. Whisk until well blended and slightly frothy.

Step 4: Sift and Mix Dry Ingredients

Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Use a spatula or wooden spoon to fold the dry ingredients into the wet, mixing just until combined. The batter will be thick and glossy.

Step 5: Fold in the Blackberries

Gently fold in the chopped blackberries. Be careful not to overmix, or you’ll end up with streaks of purple and an uneven rise.

Step 6: Fill the Cupcake Liners

Divide the batter evenly between the 12 cupcake liners, filling each about two-thirds full. If using an ice cream scoop, one level scoop works perfectly for uniform cupcakes.

Step 7: Bake

Place the pan in the center of your oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.

Step 8: Cool Completely

Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting. This is crucial—warm cupcakes will melt your buttercream.

Step 9: Prepare the Blackberry Puree

In a small saucepan over medium heat, cook the blackberries until soft and juicy—about 5–7 minutes. Mash with a spoon, then push through a fine mesh strainer to remove seeds. Let the puree cool to room temperature.

Step 10: Make the Blackberry Frosting

In a large mixing bowl, beat the softened vegan butter until light and fluffy, about 2–3 minutes. Gradually beat in the powdered sugar, then add the cooled blackberry puree, vanilla extract, and a pinch of salt. Continue to beat for 2 more minutes until smooth and spreadable. If it’s too soft, chill for 10–15 minutes before frosting.

Step 11: Frost the Cupcakes

Once your cupcakes are cool and your frosting is set, pipe or spread the buttercream onto each cupcake. Use a star tip for a bakery-style swirl or simply spread with a spatula for a rustic look. Garnish with a fresh blackberry or a dusting of cocoa if desired.

Ingredient Background

The secret to incredible baking lies not just in the method, but in the ingredients themselves. Each component in this recipe plays a unique role, creating the rich texture, bold flavor, and beautiful appearance that makes these cupcakes stand out. Let’s take a closer look at three of the stars: blackberries, cocoa powder, and vegan butter.

Blackberries are often underrated in the baking world, overshadowed by their more popular berry cousins like strawberries and blueberries. But these small, deep-purple fruits are flavor powerhouses. Native to both North America and Europe, blackberries have long been used in both sweet and savory dishes—from jams and pies to glazes and chutneys. Their slightly tart, earthy flavor is a perfect match for the richness of chocolate. Nutritionally, they’re packed with antioxidants like anthocyanins, vitamin C, and fiber, making them a powerhouse addition to desserts. In this recipe, they bring both flavor and visual flair, adding speckles of deep purple to the cupcake batter and lending their vibrant hue to the buttercream.

Next, we have unsweetened cocoa powder, the backbone of any chocolate dessert. Cocoa powder is made by removing most of the cocoa butter from cacao beans and grinding the remaining solids into a fine powder. This creates a concentrated chocolate flavor without added sugar or fat. In baking, cocoa powder is responsible for that deep, chocolatey taste we all crave. It reacts beautifully with the acidic vegan buttermilk (milk + vinegar) in the batter, helping the cupcakes rise and giving them a rich, fluffy crumb.

Lastly, let’s talk about vegan butter—a staple in plant-based baking. Good vegan butter is made from plant oils like sunflower, canola, or coconut oil, and is specially emulsified to mimic the structure and performance of dairy butter. In the cupcake batter, it helps to tenderize the crumb. But in the frosting, it truly shines. It whips up light and fluffy, holds its shape for piping, and carries flavors like blackberry beautifully. When softened correctly and whipped with powdered sugar and fruit puree, vegan butter becomes a dream frosting base.

Technique Tips for Vegan Blackberry and Chocolate Cupcakes

Let’s get into the nitty-gritty of what makes these cupcakes turn out perfect every single time. Sure, the ingredients are key, but technique is where the magic happens.

One of the most important parts of this recipe is creating vegan buttermilk. It’s a simple mix—plant milk and apple cider vinegar—but it has a huge effect. The vinegar acidifies the milk, which helps activate the baking soda and gives the cupcakes their light, tender crumb. You’ll notice the milk curdles slightly after a few minutes, which might look a little strange but is exactly what you want. Always give it at least five minutes to sit before using it in the recipe. It sets the stage for a better rise and fluffier texture.

When it comes to mixing, remember that less is more. After adding the dry ingredients to the wet, gently fold everything together just until combined. This isn’t the time to work out your arm muscles. Overmixing the batter develops too much gluten, which can lead to dense or rubbery cupcakes. The moment you stop seeing streaks of flour is the moment to stop stirring. If you’re folding in berries, do that at the end to avoid squishing them into oblivion.

And finally, let’s talk frosting. Vegan butter is a bit softer than its dairy counterpart, so temperature control is everything. If your butter is too soft, your frosting will be runny. Too cold, and it won’t whip properly. Room temperature is the sweet spot. After whipping, if your frosting feels loose, a short stint in the fridge will firm it right up. Also, make sure your blackberry puree is fully cooled before adding it, or you’ll melt the butter. When everything comes together, you’ll have a frosting that’s pipeable, smooth, and flecked with the prettiest natural color.

Alternative Presentation Ideas

While these cupcakes are downright delicious as-is, there are so many ways to dress them up depending on the vibe or occasion. From rustic charm to full-on elegance, a few creative twists can transform your batch into something show-stopping.

Imagine turning these cupcakes into a mini-cake tower. All you need are some fancy cupcake wrappers, a tiered stand, and a few edible flowers like violas or pansies for garnish. Frost each cupcake with a generous swirl, and top with a single fresh blackberry or even a drizzle of melted vegan chocolate. Arrange them in a circular pattern on the stand, and suddenly your cupcakes are ready for a wedding, shower, or upscale dinner party.

Looking for something more interactive and fun? Go for a DIY cupcake decorating bar. Bake the cupcakes and prep a big bowl of frosting, then offer small bowls of toppings like crushed freeze-dried blackberries, mini vegan chocolate chips, shredded coconut, and fresh mint leaves. Let guests pipe or spread their own frosting and decorate to their heart’s content. It’s an activity and dessert all in one.

And if you’re going for a more elegant dessert plate, consider making deconstructed cupcakes. Cut the cupcakes in half horizontally, place the base layer on a dessert plate, pipe a ring of frosting, add the top half slightly askew, and drizzle with warm berry sauce or chocolate ganache. Add a few artistic dots of blackberry puree and a sprig of mint, and you’ve got restaurant-level plating with zero fuss.

Freezing and Storing Vegan Blackberry and Chocolate Cupcakes

It’s always a good day when you have leftover cupcakes, but how you store them can make or break their texture. Luckily, these cupcakes store and freeze like champs.

If you plan to eat them within a few days, store them in an airtight container at room temperature for up to two days. Just make sure they’re frosted and fully cooled before storing, to prevent condensation from softening the buttercream. If your kitchen is on the warmer side, you might want to refrigerate them to keep the frosting firm.

For longer storage, refrigerate the cupcakes in a sealed container for up to five days. The frosting will harden slightly, so let the cupcakes come back to room temperature before serving. This helps restore their soft texture and lets the flavors fully shine again.

Need to prep ahead for a party? Freezing is your best friend. You can freeze the cupcakes unfrosted by wrapping each one tightly in plastic wrap, then storing them in a zip-top bag or freezer-safe container. They’ll keep for up to two months. When ready to serve, thaw them at room temperature and frost as usual. If you want to freeze them frosted, flash freeze them on a tray for 1–2 hours until the frosting is solid, then gently wrap and store. They’ll still look gorgeous when thawed and served.

Healthier Twist Ideas

Want to lighten these cupcakes up without compromising on flavor? You can absolutely do that with a few smart swaps and add-ins.

First, consider using whole wheat pastry flour instead of all-purpose. It has more fiber and nutrients but is finely milled to keep your cupcakes soft. It adds a slightly nutty depth to the flavor that actually plays well with chocolate and berries. Another great option is spelt flour, which bakes beautifully and has a subtle sweetness.

When it comes to sweeteners, you can sub in coconut sugar or maple syrup in place of cane sugar. Coconut sugar has a rich, caramel-like flavor and a lower glycemic index, while maple syrup adds moisture and depth. If using a liquid sweetener, just reduce the milk slightly to keep the batter balanced.

To cut down on fat in the frosting, try a mix of vegan cream cheese and mashed avocado or even silken tofu blended smooth. These alternatives add creaminess without needing a full cup of vegan butter. Add just enough powdered sugar to sweeten and stabilize, and you’ll have a light, tangy frosting that’s still pipeable and flavorful.

Serving Suggestions for Events

These cupcakes aren’t just delicious—they’re a celebration waiting to happen. Depending on the vibe or event, you can easily adapt how you serve and present them.

For birthdays or baby showers, dress them up with pastel-colored liners, sprinkles, and a swirl of extra frosting. Add a tiny topper or a piece of dark chocolate for flair. Arrange them on a cake stand with balloons or florals to match the color scheme, and watch them disappear.

Hosting a brunch or tea party? Serve these cupcakes alongside a spread of herbal teas, fresh fruit, and scones. Their light berry-chocolate combo pairs beautifully with floral teas like chamomile or rose. Mini versions of these cupcakes would also be adorable and perfectly portioned for an elegant finger-food affair.

During the holiday season, add a cozy twist with a touch of cinnamon or orange zest in the batter. Top with sugared blackberries or a dusting of powdered sugar for a snowy look. Whether it’s Thanksgiving dessert or a New Year’s Eve treat, these cupcakes offer a show-stopping yet easy-to-serve dessert for guests of all ages.

Frequently Asked Questions (FAQs)

1. Can I make these gluten-free?
Yes! Just use a gluten-free 1:1 baking flour that contains xanthan gum. Your cupcakes will still be moist and delicious.

2. Are these cupcakes freezer-friendly?
Definitely. Freeze unfrosted cupcakes for up to 2 months, then thaw and frost when ready.

3. Can I substitute another berry?
Absolutely. Raspberries, blueberries, or even a mixed berry blend will work well.

4. What’s the best oil to use?
A neutral oil like canola, grapeseed, or avocado oil works best. Avoid strongly flavored oils like olive oil.

5. Can I make the frosting ahead?
Yes! Store it in the fridge for up to 5 days. Let it come to room temp and re-whip before using.

6. How can I make mini cupcakes?
Use a mini muffin tin and reduce the bake time to about 10–12 minutes.

7. What can I use instead of vegan butter?
Try vegan cream cheese or a whipped coconut cream base, especially for a lighter frosting.

8. Will frozen blackberries work?
Yes, just thaw them first and drain excess liquid before adding to the batter.

9. Can I skip the frosting?
Totally. These cupcakes are rich enough to enjoy plain or with a dusting of powdered sugar.

10. Can I use oat milk or soy milk?
Yes! Any unsweetened plant milk will work well in this recipe.

Conclusion

There’s something undeniably satisfying about a dessert that’s both indulgent and thoughtful, and these Vegan Blackberry and Chocolate Cupcakes are just that. They’re a beautiful marriage of rich, velvety chocolate and fresh, juicy blackberry, elevated by a cloud of fruit-infused buttercream that’s sweet, tart, and totally unforgettable.

What makes this recipe truly special is how effortlessly it fits into both everyday life and special celebrations. It’s the cupcake you bring to impress your coworkers, the one you make on a whim on a Sunday afternoon, and the one you serve at your best friend’s baby shower. It’s delicious without being complicated, elegant without being fussy, and plant-based without missing a beat.

So go ahead—bake a batch, share them with your people, or keep them all to yourself (we won’t judge). One bite, and you’ll see why these cupcakes aren’t just a dessert. They’re an experience.

Why You’ll Love These Vegan Blackberry and Chocolate Cupcakes

Preparation Time and Yield

Nutritional Information (Per Serving)

Ingredients for Vegan Blackberry and Chocolate Cupcakes

For the Chocolate Cupcakes:

For the Blackberry Buttercream:

Step-by-Step Instructions for Vegan Blackberry and Chocolate Cupcakes

Step 1: Preheat Your Oven

Step 2: Make Vegan Buttermilk

Step 3: Combine Wet Ingredients

Step 4: Sift and Mix Dry Ingredients

Step 5: Fold in the Blackberries

Step 6: Fill the Cupcake Liners

Step 7: Bake

Step 8: Cool Completely

Step 9: Prepare the Blackberry Puree

Step 10: Make the Blackberry Frosting

Step 11: Frost the Cupcakes

Ingredient Background

Technique Tips for Vegan Blackberry and Chocolate Cupcakes

Alternative Presentation Ideas

Freezing and Storing Vegan Blackberry and Chocolate Cupcakes

Healthier Twist Ideas

Serving Suggestions for Events

Frequently Asked Questions (FAQs)

Conclusion

Ingredients

For the Chocolate Cupcakes:

For the Blackberry Buttercream:

Instructions

Nutrition

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